RENO RED CHILI

3 pounds round steak, coarsely ground
3 pounds chuck steak, coarsely ground
1 cup oil
black pepper to taste
3 ounces chili powder
6 tablespoons cumin
2 tablespoons MSG; if allergic omit
6 small cloves garlic, minced
2 medium onions, chopped
6 dried chili pods, boiled 30 minutes in water, seeded, destemmed
1 tablespoon oregano, brewed in 1/2 cup beer, like tea
2 tablespoons paprika
2 tablespoons cider vinegar
3 cups beef broth
4 ounces diced green chilies
14 ounces stewed tomatoes
1 teaspoon Tabasco sauce or to taste
2 tablespoons masa harina flour

Brown meat in oil or fat, adding black pepper to taste. Drain meat and add chili powder, cumin, MSG, garlic and chopped onion. Cook for 30 to 45 minutes using as little liquid as possible. Add water only as necessary. Stir often. Remove skins from boiled chile pods. Mash the pulp and add to meat mixture. Strain oregano tea, then add to meat mixture along with paprika, vinegar, 2/3 of the beef broth, green chiles, stewed tomatoes and Tabasco sauce. Simmer 30 to 45 minutes. Stir often. Dissolve masa flour into remaining beef broth then pour into chili. Simmer another 30 minutes, stirring often.